Loaded Italian sausage focaccia
Kerrie Ray · taste.com.au · 2018 · Original
Focacciainferred from the title
DietNot vegetarian: italian sausages, shortcut bacon rashers.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration · 425 to 475°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatoarlic clovesn/a
- sauce tomatotomato paste70g
- sauce tomatodrained semi-dried tomatoes75g
- cheese mozzarellacoarsely grated mozzarella100g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseItalian sausages400g
- over cheese2 shortcut bacon rashers
- over cheese1 red onion
- over cheese1 red capsicum
- over cheesedried oregano leaves1 tsp · 0.5g
- over cheesebaby spinach50g
- over cheeseFresh oregano leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
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